NEW REVISED RECIPE
I created an eggless vegan cholesterol-free omelette a short time ago. It was light and full of promise, but it needed a deeper, richer taste, less ‘floury’, and a more exciting texture. Making egg dishes without the use of eggs is indeed a challenge, both in the taste and especially in the texture arena. After some experimentation I reached a wonderful balance and I hope this fulfils all your egg omelette cravings, without having to eat eggs again. This result here is a fluffy, soft, light and flavoursome omelette – easy to like, and great for making different variations of this theme. Enjoy with your favourite sausages, or just with a mixed salad. Great for breakfast, lunch or supper. Bon Appétit !
Note re-texture :- People’s preference for the texture of omelettes differ, some like it dense and others prefer a softer less dense texture (personally, I fall under the latter, something between the texture of an omelette and a thick scramble) – SO, if you prefer a denser omelette, you may wish to add more flour to your mix – in any event if you are unsure, then I suggest a fast small test as follows:- prepare the batter as per recipe and spoon a little of the it in a hot non-stick pan, around a tablespoon’s worth – fry it on both sides and if you like the texture make your omelette, if you want a denser one add more flour – mark down the amount you have used if you have altered this from the amount given on the recipe so that you know the exact preferable quantity in advance for subsequent times.
Makes 2 thick omelettes – around 4 portions
200g firm silken tofu
¼ tsp turmeric
¼ tsp ground garlic granules
salt to taste (or else for an “egg-ier” flavor, you could try kala namak (black salt) – available from Indian grocery stores. It adds a sulfuric, eggy taste.
3 Tbsp nutritional yeast
¾ cup soya milk or any other vegan milk (cashew milk)
1 heaped tsp tahini
11/2 Tbsp white flour (can be made with gluten free flour – it’s best to buy a ready mixed one – if not I suggest tapioca, rice and corn mixed together to make the suggested amount).
1 Tbsp of chickpea/gram flour
FOR THE FILLING :
4 slices of vegan cheese of your choice, cut into 2 inch squares (or around 1½ cups grated mozzarella cheese)
oil for frying
- Place all the above ingredients in a plastic or metal mixing bowl, and, using an electric hand blender (or processor) blend until ingredients are totally smooth.
- Next, in a non-stick pan, heat up a very small amount of oil. When it’s hot, pour a ladle of the omelette mix/batter into the pan, and allow to settle for a few seconds. Wwirl it around at the outset so that it is evenly distributed, then, within a few seconds, place the equivalent of one slice of cheese (the ones you have already cut up in squares) – these will most likely begin to ‘melt’ within a minute or so.
- Next, fold one half of the omelette on top of itself, and do this by gently working your way in from the edges with a metal spatula.
- Finally, flip it over and allow to cook for a further minute or so, or until golden.
- Serve onto your plate, and enjoy with any other vegan accompaniment – we had ours with vegan sausages and ketchup.
- Enjoy !!
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !